When a conventional apple pie just isn’t enough to satisfy an autumnal craving — or to use up all those apples you picked — go deep with a Dutch apple pie. This deep dish-style pie is easy to assemble and has a wonderful flavour.
Dutch Apple Pie
Pie
510 g (18 oz) prepared pie dough
1.5 kg (3 lb) apples
125 ml (1/2 cup) sugar
175 ml (3/4 cup) golden raisins
5 ml (1 tsp) cinnamon
15 ml (1 tbsp) lemon juice
Streusel Topping
125 ml (1/2 cup) light brown sugar
125 ml (1/2 cup) plus 30 ml (2 tbsp) all-purpose flour
125 ml (1/2 cup) unsalted butter, chilled
5 ml (1 tsp) cinnamon
5 ml (1 tsp) nutmeg
5 ml (1 tsp) allspice
Pinch salt
125 ml (1/2 cup) chopped walnuts
Whipped cream, to serve
Heat oven to 180 C (350 F). Butter and lightly dust with flour a 24-cm (9 1/2-inch) springform cake pan.
On a lightly floured surface, roll out pie dough, then use it to line prepared pan. The dough should run all the way up the sides of the pan. To trim dough, fold excess over rim, then run a rolling pin over rim. Refrigerate while preparing apples.
Peel, core and dice apples. In a large bowl, combine apples, sugar, raisins, cinnamon and lemon juice. Mix well and set aside.
In a food processor, combine all of the streusel ingredients except walnuts. Process to form coarse crumbs. Add walnuts and pulse several times to just combine.
Transfer apple mixture to pie crust. Sprinkle streusel mixture over apples in an even layer. Cover pie with foil and bake for 30 minutes. Remove foil and bake for another 25 to 30 minutes or until the top is golden.
Let cool a bit before serving. Top with whipped cream.
Makes 8 servings.
Source: Cooking with Apples & Pears by Laura Washburn (Ryland, Peters & Small, 2009)